royal-icing-sugar-cookie-stamp

Royal icing can be used for a variety of decorating purposes like for making flowers for your cakes or for making some beautiful designs on your cookies as shown in my picture above. The best part about royal icing decorations is that you can make these well in advance and not worry about it going bad. I’m only saying that for any royal icing decorations that have not been attached to cakes or cookies. Once they have been added onto your edible masterpiece, you’d want to think of its expiry date as that of your baked goods. Unless of course you plan on pulling it out of your cake or cookies and storing it for your next masterpiece! I personally will not do it and would not recommend you to do it either, but that’s just me! I promise I won’t judge! :D

So royal icing can be made out of egg whites or dried egg white powder a.k.a meringue powder. I prefer to use the latter only because I don’t like the idea of consuming raw eggs (I had a very very difficult time trying out eggnog!). I used the Wilton meringue powder because it smells great and I personally do not notice that much of a difference as compared to using real egg whites in this recipe. If you’re going to make yours out of egg whites, make sure to add in a teaspoon of cream of tartar to the mixture.

cream-of-tartar-royal-icing
It will help the beaten egg whites to hold the shape and not collapse back into the bowl. You don’t have to do that with the meringue powder because cream of tartar is pre-added to the mix.

meringue-powder-royal-icingI found this recipe on the little folded up recipe sheet that came with the purchase of meringue powder, but I was also able to find the royal icing recipe on Wilton’s website. About how I decorated the cookies with royal icing; once my recipe was completed, I added some more water to the mixture (about 1 teaspoon at a time) to get the desired consistency. You don’t want your icing to be very runny, but you also don’t want it to be too stiff to pipe. You want it just the right consistency for the icing to flow onto your cookie, but not off of it. You can check if the consistency is right or not by running a knife through the icing. If it merges too quickly, it is too thin and if you can see a visible line where you ran your knife, then it is too thick. It really is a trial and error process. You might have to do a couple of runs with your piping bag to see if the icing will drip right out of your tip or if it will be too hard for your to squeeze it out. Add more water to thin it out and more icing sugar to stiffen it. When you find the consistency of icing you can work with (I’ve worked with runny icing before and still managed to pull it off. It was messy and I wasn’t too happy about it, but it worked nonetheless), you can start coloring your icing. I used a lot of colors because I was doing a spring theme and any spring theme has to be colorful! :D In all honesty, I’ll put colors in everything if I can lol. 

sugar-cookies-royal-icing-decoration

So I did the background first by outlining the edge of the cookie with Wilton tip #3 and then filling it in with the same color. I used #3 for doing the background and tip#2 for the designs. A note of caution: when using royal icing with tips that has narrow openings, make sure you cover your tips with a wet paper towel between uses; otherwise it will dry out and be a real pain for you to work with.

Now, if you want to make a design with nice sharp edges like my bumble bee, then you will have to let your background dry before you proceed with your design. If you want a washed effect like on the top right white cookie with black and blue lines, then you have to put in your design while your background is wet. The design will not be raised and it will get blended in with your background color. Also, if you want to add sprinkles or colored sugar to your cookies you will have to do that before your icing has dried.

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You can also check out the sugar cookie recipe I’ve used.


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